If you’ve loved Marie Callender’s Cream Cheese Pie as long as I have, you’ll adore this homemade version. It’s wonderfully rich, easy to make, and reliably delicious.
Happy Pi Day — or Pie Day! I’m a bit late posting today, but I couldn’t let the day pass without sharing this crowd-pleasing pie. It’s simple, quick compared to a traditional cheesecake, and tastes like the restaurant favorite I remember from years past.
Last year I made a strawberry cream pie for a Pi Day party and it was a hit; this cream cheese pie is just as memorable. If you enjoy cheesecake flavors but want something faster and fuss-free, this is the dessert for you.
This pie features a buttery graham cracker crust and a silky cream cheese filling finished with a lightly sweetened sour cream topping. It bakes without cracking, sets beautifully, and is easy to slice. Serve it plain, top with fresh berries, or drizzle with a little caramel — it’s delicious any way you choose.
I made this twice in a week and it disappeared both times. It reminds me of the Marie Callender’s version I loved growing up — a nostalgic flavor you can replicate at home whenever a pie craving hits.
A quick note: be sure your cream cheese is at room temperature. It mixes into a smoother, lump-free filling and gives the best texture.
Cream Cheese Pie
5 from 12 reviews
Description
A buttery graham cracker crust filled with a smooth cream cheese filling, finished with a lightly sweetened sour cream topping. Easy to make and consistently delicious.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon (optional)
Cream Cheese Filling:
- 12 ounces cream cheese, at room temperature
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
Sour Cream Topping:
- 1 cup sour cream
- 3 1/2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Press the mixture firmly into a lightly buttered 9-inch pie pan. Bake the crust 7 minutes, then let cool about 15 minutes.
- While the crust cools, make the filling: beat the cream cheese, granulated sugar, and vanilla on medium speed until smooth. Add the eggs and mix until just combined; avoid overmixing.
- Pour the filling into the cooled crust and bake 25–30 minutes, until mostly set — the center may still jiggle slightly. Remove from the oven and let cool 5 minutes, leaving the oven on.
- Stir together sour cream, granulated sugar, and vanilla until smooth. Spread the topping over the pie and return to the oven for 10 minutes.
- Cool the pie to room temperature, then refrigerate until cold, at least 4 hours. Slice and serve. Store leftovers in the refrigerator.
Notes
- Room-temperature cream cheese blends smoothly and gives the best texture for the filling.
- Category: Pies & Pastries
Recipe Source: Adapted slightly from Cooking Channel.